Potato Muffins
Soft, fluffy potato muffins with a hint of salt and baking powder, perfect for breakfast or brunch, appealing to those who enjoy hearty, savory baked goods.
Ingredients
Instructions
- Add milk to the mashed potatoes and mix well.
- Sift together the flour, salt, and baking powder.
- Combine the potato mixture with the flour mixture, then add the beaten eggs. If the mixture is very dry, add a little more milk.
- Add the melted shortening last and mix thoroughly.
- Pour the batter into greased muffin tins.
- Bake in a moderate oven for 30 minutes or until golden brown.
Tips & Substitutions
For fluffier potato muffins, use freshly made mashed potatoes rather than cold ones. If you're looking for a lighter version, substitute half of the flour with whole wheat flour. You can also experiment by adding herbs or cheese to the batter, which can enhance the flavor. If you have leftover mashed potatoes, this recipe is a great way to use them up.
Serving Suggestions
These potato muffins make a delicious side dish for breakfast or brunch, especially when paired with eggs or bacon. They also complement soups and salads nicely, such as a hearty Red Skinned Potato Salad. Serve them warm with butter or cream cheese for an added touch of flavor.
Storage & Reheating
Store leftover potato muffins in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to a week or freeze them for up to 3 months. To reheat, simply pop them in the microwave or toaster oven until warmed through, which will help restore their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Muffins contains roughly 382 calories, with 2g protein, 25g carbohydrates, and 31g fat. It is a good source of calcium (10% of the Daily Value) and vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 781mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant mashed potatoes instead of freshly made?
Yes, you can use instant mashed potatoes, but the texture may differ slightly. Ensure they're prepared according to package instructions before adding them to the recipe. This can save time, especially if you're in a pinch, but freshly made mashed potatoes often yield a better flavor and texture.
What can I add to enhance the flavor of the muffins?
Consider adding shredded cheese, chopped green onions, or cooked bacon bits to the batter for extra flavor. Spices like garlic powder or herbs such as thyme or rosemary can also elevate the taste. These additions will give the muffins a unique twist that complements the potato base beautifully.
Can I make these muffins ahead of time?
Absolutely! You can prepare the batter the night before and store it in the refrigerator. Alternatively, bake the muffins ahead of time and store them as directed. Reheating them in the morning is quick and ensures a fresh, warm treat for breakfast or brunch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).